Grits are one of my favorite breakfast staples. Here, I've added eggs and a quick sauté of tomatoes and bacon for a quick and easy brunch. If you'd like, you can prepare it in individual serving bowls so that each guest gets their own dish—it makes for a striking presentation, (and makes serving much more simple).

Tomatoes add sweetness and acidity to the creamy grits and smoky bacon. If you have a few peppers in your fridge, they make a great addition to the mix. Best of all, the whole thing's ready to be eaten in about a half hour.

Print:

Filed Under:

About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.